Instructions
step 1 Line a springform pan with parchment paper.
/ nstep 2 In a bowl, mix chocolate cookie crumbs with melted butter until combined.
/ nstep 3 Press the mixture firmly into the bottom of the pan to form a crust and refrigerate for 20 minutes.
/ nstep 4 In a large bowl, beat cream cheese until smooth.
/ nstep 5 Add powdered sugar and vanilla extract, mixing until creamy.
/ nstep 6 Pour in melted chocolate and mix until fully incorporated.
/ nstep 7 In a separate bowl, whip the heavy cream until soft peaks form.
/ nstep 8 Fold the whipped cream and sour cream into the chocolate mixture until smooth and fluffy.
/ nstep 9 Pour the filling over the chilled crust and smooth the top.
/ nstep 10 Refrigerate for at least 4–6 hours or until set.
/ nstep 11 Slice and serve chilled.
Storage and Reheating Tips
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving. This dessert is best enjoyed cold and does not require reheating.
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